Sombrero Bake

• 2-1/2 cups cubed cooked chicken
• 1 can (4 ounces) chopped green chilies
• 1 cup shredded cheddar cheese
• 1 medium tomato, chopped
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup 2% milk
• 1/2 teaspoon hot pepper sauce
• 3/4 cup biscuit/baking mix
• 1/2 cup cornmeal
• 2/3 cup 2% milk
• 1 can (2.8 ounces) french-fried onions, divided
• 1/2 cup shredded cheddar cheese

1. In a greased 13x9-in. baking dish, layer with chicken, chilies, cheese and tomato. In a small bowl, combine the soup, milk and hot pepper sauce. Pour over chicken mixture. Cover and bake at 375u0b0 for 20 minutes.
2. In a small bowl, combine the biscuit mix, cornmeal, milk and 3/4 cup onions. Drop into eight mounds over casserole.
3. Bake, uncovered, for 20 minutes (topping will spread). Sprinkle with cheese and remaining onions. Bake 5 minutes longer or until cheese is melted.

chicken, green chilies, cheddar cheese, tomato, condensed cream, milk, hot pepper, biscuitbaking mix, cornmeal, milk, onions, cheddar cheese

Taken from www.tasteofhome.com/recipes/sombrero-bake/ (may not work)